Pellet Fan
Here's How I.... => Cook Pork => Topic started by: Queball on September 29, 2017, 03:36:52 PM
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Polish Sausage with Pierogies and beets
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Sweet Italian Sausage with Stuffed Manicotti
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Was this somewhere else before? I swear I commented on this. Nevertheless, that all looks great.
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That is some good looking sausage
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I am definitely going to have to make those, they look delicious!
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I hope Queball is OK...I have not seen him on here in what seems like months.
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I see him checking in almost every day. I think he has elected not to post for his own reasons.
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One thing you want to start doing is weighing your spices and meat for better consistency. This way a change in a salt or pepper grind does not throw off the recipe. I weigh my stuff in grams. 5g of salt is 5g of salt whether sea, kosher or flaked. I learned this through this website below. It is a great source of info on recipes and sausage making. His books have some more detail but, most of it is on the site.
meatsandsausages.com
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I am pretty sure Q-ball has it down pretty good.
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I am pretty sure Q-ball has it down pretty good.
Was not saying he did not make great sausage. His recipe for Kielbasa, that I have made all my live, looks very accurate. I have been brewing beer since '92 and still find improvements that can be made to the procedure for a better outcome. Just making a small observation on how to make a consistent product.